Tag: pink

Welcome to Monster High, the place where children of famous monsters rule the school! My favorite is Draculaura, Count Dracula’s daughter! She’s the coolest ghoul in the school and I love her trendy wardrobe and her scary cute pets, too.

She is so popular that Amelia decided she would like a Draculaura cake on her birthday!

This 7″ Draculaura birthday cake is made from dark chocolate mud-cake and filled with dark chocolate ganache.

Materials

10″ cake board

7″ set up board

1.2 kg fuchsia sugar-paste

For cake topper….

Tylose powder

Americolor Fuchsia gel colour

Black sugar-paste

White sugar-paste

Light fuchsia sugar-paste

Make the 7″ round Dark Chocolate Mud Cake

190g unsalted butter

155g dark chocolate

4g instant coffee

1 cups warm water

145g caster sugar

200g self raising flour

23g cocoa

1 large egg

1 teaspoon vanilla

1. Grease and line base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan.

2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan.

Method: Heat the cream until it just starts to bubble, pour over chocolate (which you have blitzed in the food processor to coffee granules size) and let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool.

Your ganache at this point will be thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).

For more information on how to make ganache and cover your cake with it, please click here.

Assembling the cake

Cut the cake in half and fill with ganache.

Attach cake to set up board with edible glue or some Royal Icing.

Cover the top and the sides of the cake with ganache and smooth the surfaces.

Cover in fuchsia sugar-paste.

She loves to splash her black outfits with some cheery pink, and even carries a frilly umbrella so she can take an occasional walk in the sun.Template

Using the Template

Click on the template above and save image. Enlarge or reduce the image to fit your cake. I printed it out to fit a 6.5″ circle just a little smaller than the cake. Print 2 copies so that you can keep one copy intact and the other you can cut up to make smaller templates.

1. Face, ears and sholders (cut out in white sugar-paste).

2. Hair on top of head (cut out in light fuchsia sugar-paste).

3. Hair bunches at side of head ( cut out in light fuchsia sugar-paste).

You will need to make a little modelling paste in white and some in light fuchsia for the Draculaura cake topper. This will help the topper dry quichly and make it stronger.

Modelling Paste

350g sugar-paste

1 teaspoon Cellogen (if using CMC, Tylose Powder or Gum Trag then use only 0.5 teaspoon)

Sprinkle the powder over the sugar-paste and kneed carefully till smooth.

fit pieces together and allow to dry out a little more

Painting Draculaura cake topper

I used Wilton and Americolor edible gel colours which I thinned with a little Vodka. I was not sure how I was going to achieve a good result but just got stuck in with ‘paint’ and brushes. I was quite pleased with the outcome and I have put together a video of my attempt on YouTube. Unfortunately the camera was not switched on when I was painting the eyes and mouth (the important bits) but the video is still worth watching as i have speeded it up to lessen the boredom and give you a laugh.

Check everything fits

Draculaura can’t see her reflection in a mirror, she has to leave the house not knowing if her clothes and makeup are just right. Of course, after 1,600 years of practice she’s gotten pretty good at it.

Draculaura is a vegan. No icky blood for her, so it’s fruits, vegetables and a lot of iron supplements.Draculaura Cake

Make the Dark Chocolate Ganache

1.2 kg (2lb 10oz) dark chocolate, finely chopped

500ml (17.5 fl oz) pure cream

Method: Heat the cream until it just starts to bubble, pour over chocolate (which you have blitzed in the food processor to coffee granules size) and let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool.

Your ganache at this point will be thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).

For more information on how to make ganache and cover your cake with it, please click here.

Assembling the cake

Cut the cake in half and fill with ganache.

Attach cake to set up board with edible glue or some Royal Icing.

Cover the top and the sides of the cake with ganache and smooth the surfaces.

Cover in white sugar-paste.

Press a quilting mold to the sides of the cake to make quilting effect or measure and indent with the side of a ruler.

Brush the top and sides of the cake with Super Pearl dust.

Use the other end of a paint brush to make holes for the silver balls and use some edible glue to attach them.

Add any lettering at this stage.

To make edible glue

Add 2 tablespoons of warm water to a quarter teaspoon of Tylose Powder and allow the Tylose powder to melt. Don’t worry if at this stage the glue appears not to be blending. Put a lid on the container and leave it in the refrigerator overnight and in the morning you will have a perfectly clear and ready to use glue.

The glue should be a dripping consistency. If it is too thick, just add a little more water and stir with a toothpick .

The edible glue should be stored in the refrigerator when not in use.

To apply the glue, use a good quality paintbrush and brush on to the area where you are going to be working. Leave until it begins to dry a little so that the area is just tacky to touch.

To make the tutu

Cut the net into 2 strips each 15 cms wide.

Join the strips with pins to make a 2 metre length then machine stitch along one long edge with the largest stitch on your machine.

Pull one of the threads to gather the fabric into the tightest circle possible and sew in place.

Place tutu onto a 14″ cake board and glue down with a glue gun.

Use a 9″ set up board to sit on top and glue this on with a glue gun. Place a 5 kilo bag of flour (or something heavy) on top till set.

Trim your tutu so that it sticks out about 1 cm from the edge of your cake board.

Place your cake (which should be on a matching 9″ set up board) on top using your glue gun or PVA glue to stick it down.

Ballet Shoe template

To make the Ballet Shoes

Print out the shoe template onto thin card so that the sole measures 14 cm in length and cut them out.

Use the templates to cut out 2 soles and two toes in pink sugar-paste and remember as we work through the rest of the instructions that you are aiming to make a left and right shoe.

Use edible glue to attach the uppers to the soles. I turned a little of the edge of the upper under the sole but I think it might have looked better just to join them edge to edge.

Fill the shoes with cotton wool to keep their shape (the cotton wool stuck a little to some glued edges so I would recommend scrunched cling film instead).

Leave shoes overnight to harden.

Next day remove packing and add the stitched band around the top of the shoe by cutting and glueing a narrow strip of pink sugar-paste around the top edge of each shoe and use a cocktail stick to make the little holes.

Making the shoes

Use the clay gun to make the little bows and glue them in place with edible glue.

Dust the shoes inside and out with pink twinkle dust and attach to cake with edible glue. I also used a cocktail stick to anchor the toe of the angled shoe to the cake as the cake was travelling by car to the birthday girl.

Cut out 4 long strips of pink sugar-paste to make the ribbon ties and dust them on both sides before glueing them to the shoes.

Brush more pink dust over the shoes where needed.

Ballet shoes cake topperBallet shoes cake bow

Use a ribbon in the same shade as the tutu, around the base of the cake and make a bow for the front.

This 80s Theme Cake was made for Jessica’s 30th Birthday Bash in Brisbane. It is made from white chocolate and dark chocolate marbled mudcake, filled with dark chocolate ganache and covered with sugarpaste. The Rubik’s Cube is a really delicious truffle.
The birthday girl wanted hot pink, turquoise and yellow as her colours but you could use whatever colours you wish. To celebrate her 1980s themed birthday the cake incorporates the MTV logo, Pacman arcade game, Rubik Cube, Boogie box, fluorescent colours and animal print fondant, not to mention the giant number ’30’.

Baking Diary

DAY 1

Colour sugar-paste. Hint – You can buy ready coloured black sugarpaste which saves a big mess. Also I used Wilton’s Rose edible gel colour for the hot pink.

‘Stuff up’ day. You never know what might happen when making a cake so always pencil in a ‘stuff up’ day (I had a day with my feet up when making this cake as I had a toenail removed, ouch!)

DAY 5 The day of the party

Marbled Mudcake

The three tiers are made up of a 7″ round, a 5″ round and a 4.5″ square. The rubik cube (1.25″ / 3 cm) is made from the cut offs from the Boogie box mixed with left over ganache formed into a large truffle cube and covered on all sides with a thin layer of ganache.Make the light and dark mudcake batter in separate bowls then pour the dark in first filling your pans to half the usual height then fill each with the white choc mud batter and gently stir round a little to mix and bake for 1.5 hrs at 150C

Dark Chocolate Mud Cake (Pam’s recipe)

187g butter

150g dk choc

1 tbsp coffee, powder or granules

1 cup water

1 cup SR flour

3/4 cup caster sugar

1/4 cup cocoa

2 eggs

1 tsp vanilla essence

Dark Chocolate Mud Cake Method

Preheat the oven to 150C.

Grease and line base and sides of cake pans with one thickness of baking paper, bringing paper 5cm above side of pan.

Combine chopped butter, chopped chocolate, coffee, and water in a saucepan.

Put the cream in a saucepan and bring to boiling point. Pour the cream over the chopped chocolate and mix with a hand whisk until the ganache is smooth. (Do not use an electric whisk, as you will create too many air bubbles in the ganache.)

Allow to cool completely and then leave to set overnight.

Decoration
Templates can be found on my Free Stuff page click here
I used a whole lot of edible glue on this cake. I even stuck the tiers together with glue as it wasn’t a big heavy cake and the glue would survive the 200km round trip delivery.

Edible Glue

Also called Gum Glue

Add 2 tablespoons of warm water to a quarter teaspoon of Tylose Powder and allow the Tylose powder to melt. Don’t worry if at this stage the glue appears not to be blending. Put a lid on the container and leave it in the refrigerator overnight and in the morning you will have a perfectly clear and ready to use glue.

The glue should be a dripping consistency. If it is too thick, just add a little more water and stir with a toothpick .

The edible glue should be stored in the refrigerator when not in use.

To apply the glue, use a good quality paintbrush and brush on to the area where you are going to be working. Leave until it begins to dry a little so that the area is just tacky to touch.

The animal print is made up of thin strips of black sugarpaste.

Some sugarpaste shapes for the Boogie box, Rubik’s Cube and Pacman

Pattern pieces for the more complicated shapes can be found on my Free Stuff page. Flat pieces such as the ’30’ and the ‘MTV’ logo should be made early and left flat. Curved pieces such as Pacman should be stuck to the cake soonish so that they can mould themselves to the shape of the cake. Add Tylose powder to any parts that need to be very stiff such as the MTV logo. I added just a quarter of a tsp of Tylose to a lump of pink which I used for the ’30’ and the ‘MTV’. Knead the powder into the sugarpste till well combined.

To make the handle for the Boogie box use some plastic tubing with cocktail sticks pushed in at the ends. Stick the sugarpaste on with edible glue.

You will need 45 coloured squares in total (none on the bottom) and stick them on with edible glue. Each square is 1cm x 1cm. Secure to the cake using two short wooden skewers and edible glue.

I used this image in the background of my cake picture. I made the image a couple of years ago with camper vans and surf board, typical of the Gold Coast and reminiscent of the ’80s. I changed the colours to suit the colour scheme of the cake.

These cookies are iced using the ‘Outlining and Flooding’ technique which is simple to learn. The outline works as a dam or wall to hold the runny icing which you use to fill in the main parts of the cookie.

I made these cookies in 3 delightful flavours: chocolate, vanilla and gingerbread.

Chocolate Cookie Recipe

makes about 24 medium-sized cookies

275g plain flour

100g self raising flour

75g cocoa powder

125g granulated sugar

125g salted butter, diced

125g golden syrup

1 large egg, beaten

Sift flours and cocoa, add sugar and mix well.

Add butter and using finger tips rub till mix resembles breadcrumbs.

Make a well and add syrup and egg.

Stop as soon as a ball has formed.

Cover and chill till ready to use or roll and use immediately.

170C for 14-18 mins

Vanilla Cookie Recipe

makes about 24 medium-sized cookies

200g unsalted soft butter

200g caster sugar

seeds from one vanilla pod or 2 tsp of best vanilla essence

1 egg, lightly beaten

400g plain flour

In the mixer with paddle attachment, cream the butter, sugar and vanilla till well mixed and just creamy in texture. Do not overwork or cookies will spread during baking.

Beat in the egg till well combined.

Add the flour and mix on low speed until a dough forms.

Cover with cling and place in fridge for at least 1 hour.

Place dough on floured surface and knead briefly.

Roll out to 5mm thick.

Cut out your shapes, then, using a palette knife, lay them on a baking tray lined with greaseproof paper.

Chill again for about 30 mins.

Preheat oven to 180C/170C fan and bake for about 10 mins, depending on size, until golden brown at the edges.

Transfer cookies to a wire rack and allow to cool before decorating.

Gingerbread Cookie Recipe

makes about 24 medium-sized cookies

90g butter

150g soft brown sugar

90g golden/corn syrup

425g Plain flour

1 tsp baking powder

2tsp ground ginger

1tsp mixed spice

1 medium egg (beaten)

Gently heat butter, sugar and syrup until dissolved.

Cool slightly for five mins.

Pre-heat oven 180C and lightly grease baking trays.

Sift flour, baking powder and spices tog into mixing bowl and make a well in centre.

Add melted mixture and egg into the centre. Bind tog with knife then use hands to form soft dough.

Sprinkle work surface with flour and roll out the gingerbread to 3mm (1/8″)

Bake in centre of oven for 13 mins.

Transfer cooked gingerbread to a cooling rack.

I have been using a homemade Cookie Leveller to roll out my cookie dough. I have all the instructions if you would like to make one.

A thicker consistancy icing is used to outline the cookie shape and then a thinner one (like custard) to fill in.

Outlining

Outline your cookies first and leave at least 15 minutes before you flood the inside of the ‘dam’ (outline). If the outline is a dark colour, it is best to wait 24 hours so that the colours don’t bleed into each other.

Outlining the egg

To outline the cookie hold the bag at 45 degrees and position the tip on your cookie. Put enough pressure on the bag so that the icing comes out and you can start moving in the direction that you want your icing to go. Start lifting the pipping bag till it is a few centimetres above your cookie and the icing just falls in a continuous line onto the cookie below. Come back closer to the cookie at corners and when finishing also reduce or stop pressure on the bag to go more slowly or to stop.

Flooding

Use a number 3,4 or 5 sized piping tip depending on the size of your cookie. Fill in one area at a time quickly zig zagging back and forth. Don’t worry if you haven’t filled in every spot: speed is more important at this point. To fill in these little missed bits just use your piping tip, toothpick or small paintbrush (used only for food), to push the icing into your missed bits.

Using a squeezy bottle to fill in with icing

Using a toothpick to fill in the missing bits

Decorating

Bunnies with White Tummies
Outline and flood your bunny with your chosen colour and immediately add a circle of white icing for the tummy. The icing will quickly sink down till a smooth or slightly domed tummy area remains.
Once completely dry add cheeks and front paws.
Add nose and eyes once cheeks are dry or almost dry.

Bunnies with Spots

Outline and flood your bunny with your chosen colour and immediately add little blobs of white icing to make the dots.

Once completely dry add the bow using a No.00 piping nozzle.

Pretty Little Easter Eggs

Outline and flood your eggs with your chosen colour and immediately add little blobs of white icing to make the dots.

Once completely dry add the bow using a No.00 piping nozzle.

Yellow Chicks

Outline and flood your chicks with yellow and when completely dry add little feather details, a pink beak and an eye.

Bunny Faces
Outline and flood each face with your chosen colour leaving the centre of the ears icing free.
Once dry add the cheeks in the same colour.
Once completely dry use a contrasting colour to make the nose, whiskers and middle ear. While still wet sprinkle the ears with coloured sugar sand or similar. If you are worried about the sprinkles sticking to the nose and whiskers you can add the nose and whiskers after the sprinkles have been added.
Finnish by making the eyes.

Storing

Let the cookies dry for 24 hours before you package them.

Store in an airtight container in a cool dry place out of the sun (sunlight can fade the colours). The cookies can keep for up to 2 months but I prefer to use them up within a month.

This is a wonderful cake suitable for all sorts of occasions – birthdays, Valentine’s, Mother’s Day, anniversary’s etc. I made this cake for the first time for my friend Lesley’s birthday and it was such a success that I have made it many times since and each time I give it a different look. This cake was for an 65th Birthday surprise.

Below are the instructions you need to make this cake including my 10 minute video clip ‘How to make fondant frangipanis’ using an individual frangipani petal cutter and a step by step guide to making frangipanis using a one piece rose cutter. Decide which method you prefer and have a go.

Instructions are for a 6″ dark chocolate mud cake filled with dark chocolate ganache and covered in sugar-paste

Ingredients

Dark Chocolate Mud Cake

100g butter

100g dark choc

10g coffee

70ml water

55g SR flour

55g plain flour

20g cocoa powder

0.25 tsp bicarb

210g caster sugar

2 eggs

3 tsp oil

45ml buttermilk

Ganache

520g dark chocolate

260ml pure cream

Flower-paste

700 grams of rolled fondant (I used Bakels Pettinice, but any will do)

2 teaspoons of Cellogen (if you use CMC, Tylose Powder or Gum Trag then only use 1 to 1.5 teaspoons)

1/3 teaspoon raw egg white

2 teaspoons Cream of Tartar

a small amount of Crisco or shortening

Edible Glue1 teasp Tylose Powder

Other

500g (17oz) pink sugar paste (rolled fondant)

30g (1oz) bag of chocolate buttons or Freckles

227g (1/2lb) box milk chocolate15cm (6″) thin card board for the lid.

Individual frangipani petal cutter or a one piece 5 petal rose cutter

Petal Dust in yellow

1. To make the Dark Chocolate Mud Cake

Preheat the oven to 160C. Grease the tin and line the base and sides with a collar that extends 2 cm above the top of the tin.

Put the butter, chocolate, coffee and water in a saucepan and stir over low heat until melted, then remove from the heat.

Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined egg, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.

Pour the mixture into the tin and bake for 2 hours (for 11’5″cake) or until a skewer poked into the centre of the cake comes out clean, though it may be a little sticky. Leave the cake in the tin until cold.

Measure the height of the cake.Roll out 200g of the pink sugar-paste so that you can cut a strip about 46cm (18in) long and 1cm (0.5in) wider than the depth of your cake.Brush the sides of the cake with a little water.Roll the sugar-paste up like a bandage, making sure it is not too tight and then unwind it around the side of the cake.Paint a light line of water around the inside edge of the chocolate box and neatly press the chocolate buttons into the ganache. My buttons were big so I cut each one in half first.Arrange chocolates on top of the box. Stick one of the chocolates on top of the others as this will help secure the lid at an angle later on.Moisten the top and sides of your thin cake board with a little water, roll out and cover with 100g (30z) of pink sugar-paste. Trim and neaten edges.Use 200g (7oz) pink sugar-paste to cover your base cake board (moisten with a little water first), if you are using one. Cut out a long strip of sugar-paste and roll up as if a bandage and unroll to cover around the board

4. To make the Flower-pasteFlower-paste (also called modelling paste)

Prep Time: 5 minutes

Serves: Makes around 500 grams of paste

Instructions:

Use a little Crisco on your work surface and knead up your fondant so its nice and soft.

Sprinkle the Cellogen, or alternative, over the work surface and knead it into the fondant.

This flower paste is white as it is for a different cake. Sorry!

Make a well in the mix and pour in the egg white, knead until mixed through, it may feel a little sticky, add more Crisco to the surface if you need to.

Sprinkle the Cream of Tartar on the work surface and knead into the mix until all incorporated.

Wrap the paste in cling wrap tightly, a few times and place in an air tight container, leave for at least 12 hours before use.

You don’t need to refrigerate it, and it will last for months.

I cut mine up into four pieces, and generally freeze it. It defrosts with the heat of your hands in minutes.5. To make the Frangipanis

Soften the flower paste

Roll out till thin

Press down hard with your cutter

Lift up and check

Use the balling tool or something similar to push out the flower-paste shape

Glue the flowers around the base of the cake using edible glue.To make the glue mix the Tylose powder with approximately 4 tblsp water. Any lumps will disappear if you put the mixture in the fridge overnight.I arranged the flowers in pairs as it made a more interesting arrangement.Arrange a few of the flowers together for the top of the lid. As the flowers were hard, I pushed them into a piece of the left over flower-paste which was still soft as I had wrapped it in cling film overnight.Stick the lid to the chocolates using a blob of ganache.

This year I made my Valentine Heart Cookies from gingerbread. I did this as I will be selling them at Pottsville Beach Markets on Sunday 5th February 2012 and the biscuits will have to keep for a couple of weeks. Gingerbread easily keeps for a month in cello bags and is my best choice but if you would rather make a Buttery Sugar Cookie recipe then click here.

Gingerbread Cookies

90g butter

150g soft brown sugar

90g golden/corn syrup

425g Plain flour

1 tsp baking powder

2tsp ground ginger

1tsp mixed spice

1 medium egg (beaten)

Gently heat butter, sugar and syrup until dissolved.. Cool slightly for five mins.

Pre-heat oven 180C and lightly grease baking trays.

Sift flour, baking powder and spices tog into mixing bowl and make a well in centre.

Add melted mixture and egg into the centre. Bind tog with knife then use hands to form soft dough.

Sprinkle work surface with flour and roll out thegingerbread to 3mm (1/8in).

Bake in centre of oven for 13 mins.

Transfer cooked gingerbread to a cooling rack.

Outline and fill the cookies at the same time using RI (Royal Icing) with a number 2 piping nozzle and remember that RI takes 24 hours to set.

Royal icing
Traditional royal icing is made with real egg white, however, because of the slight chance of salmonella poisoning, I now prefer to use dried egg white instead.
20g (3/4 oz) dried egg white
90ml (2.5fl oz) cold water
500g (1lb 2 0z) icing sugar

method
Mix egg white and water in a bowl until smooth.
Sieve the icing sugar into a grease free bowl.
Tip in the egg mixture and beat on the slowest speed for 5 mins until the icing stands up in peaks.

Planet Cake Royal Icing using real egg whites.
250-300g pure icing sugar, sifted
2-4 drops acetic acid (white vinegar)
1 egg whitemethod
Beat icing sugar, acetic acid and egg white with electric beater on medium-high speed for 4 minutes for ‘soft peak’. Add extra sugar if the icing is too soft.
Achieving the right consistency for Royal Icing can be difficult but practise makes perfect, so if icing is too thick or too thin just empty your piping bag and add more water/vinegar or icing sugar. You will soon work it out.

Place icing in airtight plastic bowl with a lid. Lay a piece of cling film directly on top of the icing and replace the lid.

DONT put the cookies in an airtight container until they are set (24 hours to set) need the air to help dry out.

Pipe on your designs once the cookies are set using a number 1 piping nozzle. If you would like to use my designs then click on the image above to enlarge and then copy the same or similar on your cookies. For the straight lines, in particular, touch the cookie with the nozzle at the beginning and end of line only, pulling your line of icing in the air. This way you get the straightest line possible. For the heart-shaped outlines you sort of hold the nozzle above your cookie and let the icing gently fall/glide into place. Do not drag the nozzle along the cookie surface at any time. Very few of my cookies are identical as I adapt my designs as I go. Feel free to experiment.If you would like to make these cookies using a Buttery Sugar Cookie recipe then click here.

This stunning 8″ round cake is a Vanilla Buttermilk Cake layered with Swiss Lemon Meringue Buttercream and covered in sugar-paste.

One thing I really like about this particular buttermilk cake is that it is essentially a one bowl cake, not following the regular cake pattern of creamed butter and sugar, eggs added one by one and then alternating dry and wet ingredients. That’s the good part. The bad part is that it is imperative that you scrape down the bowl often, all the way to the bottom, overdoing it even. Otherwise, little deposits of unmixed butter or flour will sneak up on you.

1. Preheat the oven to 160C / 325°F. Butter an 8-inch round cake tin. Line the bottom of the pan with a round of parchment or waxed paper and butter the paper.

2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 245 ml of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 60 ml buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition.

4. Bake for 2 hours, or until a wooden toothpick inserted in the center comes out clean.

5. Turn the cake out onto a wire rack by placing a rack on top of the pan, inverting it, and lifting off the pan. Peel off the paper liner and let cool completely. When cool, place a cardboard cake board on top of the cake, invert again, and lift off the rack. Wrap the cake on its board completely in plastic, so it doesn’t dry out, and refrigerate.

Recipes that call specifically for cake flour should have liquid volumes calibrated accordingly, so the won’t turn out dry, as long as you don’t ADD the corn flour, but incorporate it, so that the dry volume is the same.

Commercial cake flour is also finer than regular flour. Sifting a few times through with the cornstarch or zipping through a food processor can really help when you’re trying for a lighter-textured cake. “All-purpose flour” seems to be labeled “plain flour” in Australia.

Swiss Lemon Meringue Buttercream

This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.

The recipe makes enough to fill a 3 layered 8″ cake or for 24 (or 18 if piping a tall topping) cupcakes.

Ingredients

4 large egg whites

250g Caster Sugar

pinch of salt

250g Unsalted butter/ softened

1.5 lemons, zest only

Directions

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in lemon zest and a little yellow food colouring gel (optional). Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes

Once the cake is layered with the buttercream it needs a crumb coat. Swiss Meringue Buttercream is not much use for this as it is quite soft. On this occassion I have added a very thin coating of white chocolate ganache but could have used a crusting decorators buttercream instead.
This nice firm crumb coat will make it easy to get a nice finnish on the sugar paste covering.

Brush the cake with a thin layer of water (boiled and cooled) this will help the sugar paste stick to the cake.

I used just under 1 kilo of white sugar paste to cover the cake and coloured a further 200g pink, 200g orange and 200g yellow.

I used a pizza cutter to cut out Paisley pattern teardrops, triangles, long ovals, circles and flowers then randomly placed them all over the cake. I stuck them down with some edible glue but a little water would have worked just as well.

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Feel free to use an image...as long as you link back to this blog. I would also love to see how you are sharing it by dropping me a note via email. My photos are copyrighted and they are not to be changed or altered in any way shape or form without my consent. Please do not copy text or reprint recipes without my permission. Sending your readers back to my site to get it is greatly appreciated. Feel free to use my ideas for your personal use only. My patterns, ideas and tutorials are NOT intended for resale or re-distribution. If you have any questions about whether you can "use" one of my ideas...feel free to E-MAIL me and ask! email - cutesweetthings@gmail.com